I’ve shared the recipe for my sweet potato falafel with corn pita pockets before but since so many of you seem to have troubles of finding it from the blog archives, I thought to separate the post. I hope this one is easier to find but make sure you check also the pita pocket recipe! 😉
Who doesn’t love falafels? At least for me these little gems are a staple and one thing I keep on cooking the most on a regular basis. Though I’ve tried many variations using different veggies and grains to add a little twist to the original recipe, I find myself always coming back to these sweet potato falafels.
There’s something so heavenly in combining the sweet taste of sweet potatoes with hot spices that everyone else seems to love it too. The recipe does take a little effort but I promise it’ll all be worth it. So invite your besties in and have a girls’ cooking night together or spend some therapeutic me-time prepping nutritious lunch boxes for the week. Holistic well-being starts from the plate!
I serve mine atop bed of greens with brown rice, sweet corn, avo and sriracha. Hope you love it!
Here are the instructions, happy baking!
Sweet Potato Falafel
(makes about 20 falafels)
1 small sweet potato, grated
400g canned chickpeas
2 tbsp extra virgin olive oil
Juice of half a lemon
2 cloves of garlic, minced
1 red chili, minced
1 tbsp tahini
1 tsp ground cumin
1 tsp ground turmeric
salt and pepper to taste
3-4 tbsp brown rice flour
2 tbsp sesame seeds or flax seeds
Preheat oven to 200°C and line a baking tray with parchment paper.
Rinse chickpeas with cold water and transfer to food processor/blender with olive oil, lemon juice, garlic cloves, minced chili, tahini and rest of the spices. Blend until an even paste comes out.
Mix grated sweet potato with the chickpea-mixture and sesame/flax seeds, stir well to combine. Add first 2 tablespoons brown rice flour and stir generously by using your hands, if the batter comes out too ‘wet’ add more rice flour.
Scoop out tablespoon sized portions, roll into neat balls and place on baking tray. Continue until whole mixture is used up. Bake in the oven for about 30 minutes or until golden and crunchy on top. Serve and enjoy!
Thank you for reading, have a beautiful day! 🙂
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